Vegetable Pad Thai with Spicy Peanut Sauce

Vegetable Pad Thai

with Spicy Peanut Sauce

2 Servings
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From the Test Kitchen

Pad Thai is a classic dish that appears on restaurant menus around the globe. Unknown by most people, the dish is actually of Chinese origin, but became popular in Thailand in 1939 when the Prime Minister tried to unify the country with a dish that utilized foods grown by Thai farmers. To deliver a hint of spicy heat and straightforward chili flavor, we included Sambal Oelek, a popular Asian paste made from grinding chili peppers.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    555 Cals (est.)
fresh
ingredients
Vegetable Pad Thai with Spicy Peanut Sauce
Title
  • 7 oz Rice Noodles
  • ¼ cup Peanut Butter
  • 2 Tbsps Mirin
  • 4 Tbsps Soy Sauce
  • 2 Tbsps Peanuts
  • 10 oz Tatsoi
  • 1 Small Piece Ginger
  • 3 cloves Garlic
  • 1 Lime
  • 1 bunch Cilantro
  • 2 Scallions
  • 2 tsps Sesame Oil
  • 1 Tbsp Tamarind Concentrate
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the tatsoi in half. Peel and mince the garlic and ginger. Slice the scallions. Roughly chop the peanuts and cilantro. Cut the lime into quarters.
Cook the noodles:
2 Cook the noodles:
Add the rice noodles to the boiling water. Let stand 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water.
Make the peanut sauce:
3 Make the peanut sauce:
While the noodles cook, make the peanut sauce. In a small bowl, combine the peanut butter, mirin, soy sauce, rice vinegar, tamarind concentrate, and sesame oil. Add as much sambal oelek as you like, depending on how spicy you’d like it to be, tasting as you go. Whisk until well combined.
Cook the vegetables:
4 Cook the vegetables:
In a medium pan or wok, heat some oil on high until hot. Add the scallions, ginger, and garlic; cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Add the tatsoi and 1 tablespoon of water; cook for 2 to 3 minutes, or until the tatsoi starts to wilt, stirring frequently.
Add the noodles & peanut sauce:
5 Add the noodles & peanut sauce:
Rinse the noodles under water once more before adding them to the tatsoi-mixture along with the peanut sauce, half the chopped peanuts, half the cilantro, and the juice of 2 lime wedges. Stir until well combined. If necessary, add 1 to 2 tablespoons of water to create a creamier consistency.
Plate your dish:
6 Plate your dish:
Divide the pad thai between 2 bowls or plates. Garnish with the remaining cilantro, chopped peanuts, and lime wedges. Enjoy!

Tips from Home Chefs

Vegetable Pad Thai

Prepare your ingredients:
1 Prepare your ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Cut the tatsoi in half. Peel and mince the garlic and ginger. Slice the scallions. Roughly chop the peanuts and cilantro. Cut the lime into quarters.
2 Cook the noodles:
Add the rice noodles to the boiling water. Let stand 2 to 4 minutes, or until tender. Drain thoroughly and rinse under cold water.
Cook the noodles:
Make the peanut sauce:
3 Make the peanut sauce:
While the noodles cook, make the peanut sauce. In a small bowl, combine the peanut butter, mirin, soy sauce, rice vinegar, tamarind concentrate, and sesame oil. Add as much sambal oelek as you like, depending on how spicy you’d like it to be, tasting as you go. Whisk until well combined.
4 Cook the vegetables:
In a medium pan or wok, heat some oil on high until hot. Add the scallions, ginger, and garlic; cook 30 seconds to 1 minute, or until fragrant, stirring frequently. Add the tatsoi and 1 tablespoon of water; cook for 2 to 3 minutes, or until the tatsoi starts to wilt, stirring frequently.
Cook the vegetables:
Add the noodles & peanut sauce:
5 Add the noodles & peanut sauce:
Rinse the noodles under water once more before adding them to the tatsoi-mixture along with the peanut sauce, half the chopped peanuts, half the cilantro, and the juice of 2 lime wedges. Stir until well combined. If necessary, add 1 to 2 tablespoons of water to create a creamier consistency.
6 Plate your dish:
Divide the pad thai between 2 bowls or plates. Garnish with the remaining cilantro, chopped peanuts, and lime wedges. Enjoy!
Plate your dish:
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